Exotic taste for summer

Lavender is one of the traditional scents of summer. But did you know that it can be used as a recipe ingredient?

Kulfi is traditionally a south Asian street food and is similar to, but denser than, ice cream and it contains no eggs.

This simple dessert can also be made with or without the addition of lavender if none is available, and it is the ideal dessert for any summer meal. What’s more, it can be made in advance and just needs removing from the freezer about 30 minutes before serving.

The recipe uses fruit sugar rather than ordinary sugar (sucrose) which, like glucose, produces a rapid rise in blood sugar levels, which gives rise to the need for insulin.

Fruisana Fruit Sugar does not cause this rapid rise in blood sugar levels because it is mainly metabolised within the liver.

From there, having been used to form glucose, it is released slowly as and when the body needs energy. That makes Frusana a good choice of diabetics and people following low GI (Glycaemic Index) diets to lose weight.

Ingredients

n 150ml fresh milk

n 2 tbsp ground rice

n 1 tbsp ground almonds

n 410ml can of evaporated milk

n 1 tbsp lavender flower heads (optional)

n 50g Fruisana Fruit Sugar

n 450ml double cream

n tsp lavender essence (Optional)

n 50g pistachio nuts, finely chopped

Method

In a medium sized saucepan gently heat the milk until lukewarm.

Place the ground rice and ground almonds into a small bowl, gradually add the warmed milk and stir well.

Place the evaporated milk into the saucepan and bring to boil. Then stir in the lavender heads.

Remove from the heat and gradually add the rice mixture, stirring continuously.

Add the Fruisana and the double cream.

Return the pan to a gentle heat and cook the mixture for 12-15 minutes stirring continuously, until it has thickened.

Remove the pan from the heat and allow the mixture to cool for 5 minutes.

Stir in the lavender essence and half of the chopped pistachio nuts and ensure evenly mixed.

Leave to cool for 15 minutes, stirring occasionally to stop a skin forming.

Pour the mixture into a shallow container suitable for the freezer or 8 individual moulds.

Sprinkle over the remaining pistachio nuts.

Place in the freezer for 4–6 hours.

To serve, remove from the freezer and leave in the fridge for 30 minutes before serving to soften the kulfi.

n There are lots of recipes to be found at www.fruisana.com. And if you submit your own recipes using Fruisana you may well find them included on the site in time for next summer.